Satisfying, addictive, and healthy. This tabbouleh salad combines a confetti of vegetables and herbs with bulgar and spices to create a colorful side dish or light vegetarian meal. Serve with pita bread, feta cheese and hummus for a delicious summer dinner.
2 cups bulgar
2 cups warm water
1/2 cup freshly squeezed lemon juice or lime juice
4 tablespoons exta-virgin olive oil
1 small red onion, finely diced
1 red or yellow bell pepper, stemmed, seeded, finely diced
1 large carrot, finely grated
4 plum tomatoes, diced
4 scallions/green onions, white and green parts finely sliced
2 garlic cloves, minced
2 teaspoons dried cumin
1 teaspoon tabasco sauce
Salt and freshly ground black pepper, to taste
1 handful kale leaves, chopped
1 handful mint leaves, finely chopped
1 handful cilantro leaves, finely chopped
Soak bulgar and water in a large bowl until water is absorbed. Add lemon/lime juice and 2 tablespoons olive oil. Stir to combine and let sit until juice and oil are absorbed.
Stir in red onion, bell pepper, garlic, carrot, tomatoes, scallions. Add remaining olive oil, cumin, tabasco sauce, salt and pepper. Adjust seasoning and heat to taste. Cover and refrigerate at least one hour and up to 6 hours.
To serve, add mint and coriander leaves and toss to combine. Garnish with kalamata olives.
Serve with pita bread and harissa sauce on the side.